Calabacitas Casserole with Polenta and Cheese
Transform your weeknight dinner routine with this vibrant and hearty Calabacitas Casserole with Polenta and Cheese! This Mexican-inspired vegetarian dish layers tender zucchini, yellow squash, sweet corn, and fire-roasted tomatoes, infused with smoky cumin and oregano, over a base of creamy polenta rounds. Topped with a luscious blend of melty Monterey Jack and cheddar cheeses, this casserole is baked to golden perfection for a satisfying, flavor-packed meal. Easy to prepare and naturally gluten-free, it's perfect for feeding a crowd or meal prepping for the week. Garnished with fresh cilantro, this comfort-food favorite shines as a main dish or a delicious side for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Zucchini, diced
- 2 medium Yellow squash, diced
- 1 cup Corn kernels (fresh or frozen)
- 1 14-ounce can Canned diced tomatoes (with liquid)
- 1 4-ounce can Chopped green chilies (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 18-ounce tube Prepared polenta (store-bought or homemade)
- 1 cup Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced zucchini, yellow squash, and corn kernels to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are slightly tender.
Stir in the canned diced tomatoes (with their liquid), green chilies (if using), cumin, oregano, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld.
While the vegetable mixture cooks, slice the polenta into 1/4-inch thick rounds.
Lightly grease a 9x13-inch casserole dish with non-stick spray or a small amount of olive oil. Arrange half of the polenta slices in a single layer on the bottom of the dish.
Spoon half of the vegetable mixture over the polenta layer, spreading it evenly. Sprinkle half of the Monterey Jack and cheddar cheese evenly over the vegetables.
Repeat the layers with the remaining polenta slices, vegetables, and cheese.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
